“Y’all know me, know how I make a livin'” or so said Quint in the movie “Jaws” (at the town meeting before he gets eaten by the shark) but some folks out there reading this may not know that this blog is just my creative outlet and not my livin’. I would not mind doing this for a living but it is a way to express myself through food. If you are a first time reader, welcome! and if you are a returning reader, welcome back! Ah, enough of this sappy talk and on with today’s recipes. Yes, I said recipes, plural!
To give you some background, I was walking through the neighborhood store one day and “eye grazing” (it’s a thing) spices when Roasted Ground Ginger caught my eye. Knowing I had Toasted Sesame seeds at the house it started me thinking that I HAD to get these two together somehow. I was originally at a loss as to which protein I wanted to use for this experiment. The problem was that the Roasty combined with the Toasty were kind of sultry, sexy and deep flavors and I knew that doing something like a steak would muddle them and create palate confusion. Nobody wants palate confusion because the next thing you know you are scoring a corn dog on some side street and calling it a gourmet meal. I knew I wanted something a bit sweet and light so the first thing that came to mind was crab but not being hyper motivated to make crab burgers or something of the like I decided on some type of fish. A trip to my favorite fish market “Mr. Fish” here in Myrtle Beach helped me decide on what kind. I used Corvina which is a light sweet flakey fish along the same lines as grouper but a bit more tender. Please note that if you are ever in the Myrtle Beach area Mr. Fish is a tremendous place to buy seafood. Their knowledge of their inventory is expansive and are always willing to help you find exactly what you want. There is also a Mr. Fish restaurant next door which has some great food and the chef has it “goin’ on” with different types of sauces. Also, their crab cakes are to die for. So, Corvina was the choice and I decided to serve this with a Daikon radish and zucchini salad (recipe below) and jasmine rice. Without further delay here are the recipes.
Roasty Toasty Corvina
The Well Fed Cyclist – Gary Bechard
1 lb – Corvina filets (2, 8 ounce servings) (You could substitute Grouper or any other mild, sweet, flakey, fish)
1/2 cup – Panko breadcrumbs
1/2 cup – Whole, wheat flour, unbleached (I find that this type of flour brings out the smoky flavors in the seasonings)
2 tbs – Toasted sesame seeds
1 ½ tsps. – Roasted ground ginger
2 tsps – Coarse ground black pepper
1 tbs – Dried parsley
2 tbs – Soy Sauce (I use Kikoman lite soy sauce to cut down on sodium)
In a one gallon sealable plastic bag or medium bowl combine breadcrumbs, wheat flour, sesame seeds, ginger, coarse ground black pepper and parsley. When you have done this either seal (yes that is important) and shake the bag to thoroughly mix the ingredients or whisk them together in the bowl to do the same thing. Next, take the mixture and place on a plate or a shallow dish. Then dip the filets in water and press into the mixture and coat each side evenly. Place the filets in a ceramic or glass baking dish which has been sprayed with some cooking spray and a small amount of water. (Note: the water should not be very deep and should only barely cover the bottom of the dish) Before baking, drizzle 1 tablespoon of soy sauce down the center of each filet. Bake at 350 degrees for 30 to 40 minutes (time will depend on how thick the filets are) until fish flakes easily.
Spiralize This! (Daikon Radish and Zucchini Salad)
The Well Fed Cyclist – Gary Bechard
1 – Medium zucchini, either run through a “spiralizer” or very finely sliced (julienned)
1 – Small Daikon radish, either run through a “spiralizer” or very finely sliced (julienned)
1/4 – Medium sweet onion, very thinly sliced
1/2 cup – Shredded carrots
1/2 – Red bell pepper, very thinly sliced
1/2 – Yellow bell pepper, very thinly sliced
1/3 cup – White mushrooms, diced (You could also use a mixture of mushrooms like shitake, or others which may give it a bit more flavor)
10 to 15 – Small grape tomatoes, halved
Ginger salad dressing
I will tell you that the easiest way to go here is to get a “Spiralizer”, which is not too expensive, and run the daikon radish and zucchini through it and put in a medium bowl. After slicing the onion and peppers, add these along with the shredded carrots into the same bowl. Note: I used shredded carrots because although I could have run large carrots through the “Spiralizer”, this saved some preparation time. Once all the long ingredients and the mushrooms are in the bowl, lightly toss to get all of these items evenly distributed. When this is done add the tomatoes and lightly season the salad with the ginger dressing or you can serve and allow your guests to season their own salads.
The Well Fed Cyclist